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Pulled-Pork Sandwiches

In this sandwich, slow-cooked pork is dressed in sauce (use any of the four varieties). Pickled vegetables make a piquant addition.

  • yield: Makes 8 sandwiches




  • 3 garlic cloves, minced (1 1/2 tablespoons)
  • 1/2 cup whole-grain mustard
  • 1/3 cup packed dark-brown sugar
  • 1/4 cup coarse salt
  • 2 tablespoons freshly ground black pepper
  • 2 teaspoons smoked paprika (
  • 1 teaspoon cayenne pepper
  • 1 pork butt (5 pounds), skinned and boned
  • 2 cups water
  • Classic Barbecue Sauce, any variation, to taste
  • 8 sandwich buns
  • Pickled Cucumber, Red Onion, and Radishes


  1. Step 1

    Using a fork, mash together garlic, mustard, sugar, salt, black pepper, smoked paprika, and cayenne pepper in a small bowl to form a paste.

  2. Step 2

    Spread paste evenly over top of pork. Refrigerate in a roasting pan for at least 1 hour or up to overnight.

  3. Step 3

    Preheat oven to 300 degrees. Add water to bottom of pan, and cover with foil. Cook, basting hourly, flipping halfway through, until pork is tender and pulls apart easily, about 6 hours. Let cool slightly. Using 2 forks, shred pork, and toss with barbecue sauce. Sandwich pork mixture between buns, topping the meat with pickled vegetables.

Martha Stewart Living, June 2009